Bring large pot of lightly slated water to a boil. Add orzo and cook for 8 to 10 minutes or until Dante. Drain and set aside.

Place basil leaves and sun-dried tomatoes in a food processor. Pulse 4-5 times until blended.

In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, parmesan cheese, salt and pepper. Serve warm or chilled.